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a hand holding a square piece of raspberry bars

Raspberry Bars

These vegan Raspberry Bars are so easy, oil free and has delicious three layers. It’s made with whole grains oats, stuffed with homemade jam and topped with crunchy crumble. Its sweetened with dates and is healthy enough to be enjoyed as breakfast or as a dessert.
Course Dessert
Cuisine American
Keyword how to make raspberry bars, raspberry bars recipe, raspberry oat bars, raspberry oatmeal bars, vegan raspberry bars
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Calories 174kcal
Author Gunjan


for jam filling

for the dough

for the topping


  • Preheat oven at 350-degree Fahrenheit and prepare an 8-inch square baking dish by greasing it and then sticking the parchment paper in it. In a nonstick pan combine raspberries, chia seeds and dates. Cook at high flame for 2-3 minutes or until raspberries are mushy. Turn it off and let it cool down a bit.
  • In a blender combine the cooked raspberries and 2 tbsp. water and blend it as smooth as possible. Spoon it out in a bowl and keep it aside.
  • In another mixing bowl combine the dry ingredients (oat flour, almond flour, oats, salt) and mix it with a spoon. Keep it aside.
  • In a blender combine wet ingredients (oat milk, vanilla extract and 1/4 cup dates) and blend it smooth.
    wet ingredients.
  • Now, fold in wet ingredients into the dry ingredients and make a dough like batter. It should not firmly stick to each other but should be crumbly and soft and ready to stick to each other.
  • Now, keep about 2 tbsp. of the dough aside in another mixing bowl. Crumble this dough making sure its not sticking to each other. Then, add the other topping ingredients (oats, almonds and brown sugar).Mix it with a spoon and keep it aside.
    crumbled topping.
  • Now, start the first layer by placing the dough from step 5 at the center of the prepared baking dish. Press it firmly with your fingers and shape it accordingly to the baking dish.
  • Then, add second layer of the blended raspberry from step 2 covering the entire dough.
  • Lastly, top it with the toppings from step 6 covering it evenly.
    ready to bake with the last layer.
  • Place it in the middle rack of the oven. Bake it for 30 minutes. Turn it off and let it cool completely. Gently take out the parchment paper along with the bar and place it on the flat surface. Slice it with a sharp knife and enjoy.
    top view of sliced raspberry bars.


  • Refrigerate these in an air tight container for about 3 weeks. 
  • This recipe makes 9 squares and the serving size is 1 square piece per person.
  • As soon as you make the dough make sure to keep 2 tbsp. of it aside. This 2 tbsp. of the dough needs to be crumbled very well with your fingers. 


Calories: 174kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 70mg | Potassium: 119mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg